This Whole Roasted Sea Bass With Lentils Is a Showstopper

September 14th, 2015

Simply seasoned roasted sea bass served alongside green lentils and cherry tomatoes makes for an elegant dinner.

Whole Roasted Sea Bass With Lentils

Yield: 4 servings
Active Time: 20 minutes
Total Time: 50 minutes

1 sea bass, scaled and cleaned, with head still attached
1 large bunch oregano
Maldon salt and pepper
2 lemons
Olive oil
7 cloves garlic
2 cups cherry tomatoes, cut in half
10.5 oz French green lentils (du Puy)
1 sprig sage
2 handfuls arugula, mint, parsley, and basil, finely chopped

Preheat oven to 400 degrees. Wash the fish inside and out, removing any leftover scales, then pat dry with a paper towel. Place a few oregano branches on a roasting tray and place the fish on top. Season the cavity of the fish with salt and pepper and place another few sprigs of oregano inside. Cut 1 lemon into thin slices and tuck 3 to 4 slices into cavity. Season skin with salt and pepper and sprinkle crushed oregano leaves on top. Drizzle olive oil lightly over fish.

Place in the oven to roast for 25 to 30 minutes. When cooked, the flesh should come away from the bone without any resistance.

Meanwhile, heat 4 tablespoons olive oil in a skillet over medium heat. Add 4 cloves minced garlic and cook for a minute or two but not to color, then add the sliced cherry tomatoes. Season with salt and pepper and let simmer, stirring occasionally, for about 10 to 15 minutes.

Wash lentils and place in a medium-sized saucepan and cover with cold water. Add the sage and 3 remaining whole garlic cloves. Bring to a boil and then turn down heat to simmer for 20 minutes, or until cooked al-dente. Drain and discard sage leaves and garlic. Add lentils to tomato sauce, pour in another tablespoon or two of olive oil and season with Maldon salt and pepper. Stir in fresh cut herbs.

To serve, spoon lentils onto plate and serve fish on top. Serve with lemon slices.

Photo credit: Paul Delmont

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Merce MuseThrive Market Food Editor

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